By Katharine Robinson (aka @TheSourceress)
Being a Bank Holiday Monday, there was the opportunity to squeeze some cheese into my lunch too!
I cobbled together my own Broccoli and Stilton Soup recipe from a selection I found on the web. It had to suit the ingredients I had in the fridge and match the proportions I wanted to make.
I came up with this. It makes 2-3 bowls of soup and it was delicious:
Ingredients
For the Soup
2 tbs olive oil
25g butter
4 Spring Onions, finely chopped
1 medium onion, finely chopped
350g broccoli, florets and stalks sliced
400ml vegetable stock
100-150ml cream
50-70g Stilton
Salt & freshly ground black pepper
For the Croutons
25 – 50g stilton
2 x inch squares of bread per bowlMethod
The Soup
- Gently fry the onions in the butter and oil until soft
- Add the broccoli and sweat for 5 minutes
- Add the stock and simmer for 7 minutes
- Transfer to a blender, add the cream and blitz until smooth
- Return to a saucepan and crumble in the stilton
- Serve in warmed bowls when stilton is melted and soup is piping hot
Croutons
- Lightly toast the squares of bread on each side (it’s best to make more than you need to allow for over cooking and snacking)
- Top with the stilton and melt under the grill
- Place croutons on top of the soup and serve immediately
Serve with fresh bread of your choice for a filling lunch.
If you try out a #MoreCheeseMonday recipe – let us know how it goes in the comments!
